Corvo Bianco Wine and Pesto Vegan Pasta

Ingredients

• 1 lb wine-infused pasta (see note for where we got ours)
• 0.5 cup dry basil
• 0.33 cup sun-dried tomatoes
• 0.25 cup pitted green olives
• 2 tbsp nutritional yeast
• 2 garlic (cloves)
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp crushed red pepper
• 0.33 cup olive oil
• 1 broccoli (head)
• 12 oz shiitake mushrooms
• 2 tbsp truffle oil

Steps

1. 1

   Cook the pasta according to the instructions and save 1 cup of the pasta water before draining.

2. 2

   Place the drained pasta back in the pot and coat with a bit of olive oil to prevent sticking.

3. 3

   Combine the basil, tomatoes, olives, yeast, garlic, salt, pepper, and red pepper in a food processor and blend, gradually introducing the olive oil until a pesto forms.

4. 4

   Cut the broccoli head into florets.

5. 5

   Sautee the florets of the broccoli head and mushrooms in the truffle oil until tender and browned.

6. 6

   Pour the pesto into the pasta, gradually mixing in the saved pasta water until the sauce reaches your desired consistency.

7. 7

   Add the sauteed vegetables to the pasta and toss to combine.

8. 8

   Serve to a party of hungry Witchers before their next contract.

Notes

We got our red wine pasta noodles from Pasta Perfetta. If you can't find any wine-infused pasta, feel free to simmer some red wine into the pesto and get creative with adding in some more flavor.

Nutrition per serving

• main course
• vegan
• vegetarian
• pasta
• pesto
• The Witcher
• fantasy
• mushrooms